Photo Credit: Dianaskitchen.com
Apricot Nut Bread
Adapted from "Farm Journal's Homemade Breads"
- In large bowl, stir together first 8 ingredients; set aside.
- In medium bowl, mix milk, liqueur, butter, egg and egg yolk until well blended. Add milk mixture to dry ingredients; stir just until moistened.
- Pour batter into greased 8 1/2x 4 1/2x2 1/2-inch loaf pan. Bake in 350° F. oven for 45 to 50 minutes, or until the bread is golden brown and toothpick inserted in center comes out clean.
- Cool in pan on a rack for 10 minutes. Remove and cool completely on rack.
Calories per serving: 178
Fat per serving: 8.1g
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